Korma fun for a Spooky yet tasty Halloween curry

Korma, made from scratch with a little spooky twist for Halloween. Make this Halloween meal more fun with the simple to make yet tasty Spooky Korma.

Spooky Yellow Swamp Rice – Makes 2 portions

• 1 cups (200g) Rice – Basmati
• 1 tablespoon Vegetable Oil
• 1 Bay Leaf
• 3 Cardamom Pods
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Cardamom Powder
• 1/4 teaspoon Cumin Seeds
• 1/2 teaspoon Lemon Juice
• 1/2 teaspoon Salt
• 1 Clove
• 50g (chopped small) Brown/White Onion
• 250ml (boiling) Water

1. Rinse the rice until clear and then soak for 15 minutes in cold water. Rinse again then drain
2. In a pan with a lid add the oil, bay leaf, cardamom pods, turmeric powder, cardamom powder, cumin seeds, lemon juice, salt, cloves and onions and fry stirring frequently for a couple of minutes
3. Place the lid on the pan, reduce the heat to low and continue to gently simmer the onions and spices for around 5 minutes to soften
4. Remove the lid, stir and add in the boiling water along with the rice, stirring well
5. Bring back to the boil, cover so no steam can escape and reduce to the lowest heat for 15 minutes
6. Remove the lid, stir through and serve

Green Ogre Korma – Makes 2 portions

• 2 tablespoon Vegetable Oil
• 1 Onion (100g) Brown/White
• 1/2 teaspoon Salt
• 1/2 teaspoon Coriander Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Turmeric Powder
• 2 teaspoons Tomato Paste
• 500ml Water
• 8 tablespoons / 120ml Coconut Milk Powder (I use Maggi brand)
• 4 tablespoons/ 60ml Ground Almonds
• 3 tablespoon Sugar
• 200ml Single Cream

1. Heat the pan on low to medium and add the oil. Gently fry the grated onions until they soften and begin to go golden
2. Add the salt, coriander, cumin, turmeric and tomato paste. Mix and add a drop of hot water if the paste is too thick and fry for a minute
3. Add the sugar and coconut powder, stir for 30 seconds, then add half of the water followed by the ground almonds
4. Cook for a minute before adding the rest of the water and the cream. Reduce on full for a couple of minutes
5. Add the meat, coat to stop it drying out then continue to cook and reduce stirring every couple of minutes by scraping the sides and mixing in (this helps to develop more flavours is the sauce cooks)
6. If the sauce is getting too thick and the meat is not yet cooked through it’s fine to add more boiling water at any time.
7. Serve when the sauce reaches your desired consistency (and when your meat is cooked through if you used raw meat)

Witches Blood Red Tikka Pieces – Makes 8 portions

• 750g Chicken, Paneer or Tofu
• 2 tablespoons Vegetable Oil
• 1.5 tablespoons Tandoori Masala Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Chilli Powder
• 1/2 teaspoon Ginger Powder
• 1/2 teaspoon Coriander Powder
• 1/2 teaspoon Mint Sauce
• 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
• 1/2 teaspoon Paprika Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Cumin Powder
• 1/2 teaspoon Red Food Colouring Powder

1. Cut the protein into 2-3cm size pieces
2. Add all the marinade ingredient (except the lemon juice) into a bowl and combine thoroughly
3. Add in your diced up choice of protein and mix well to ensure it’s completely covered in the mixture
4. Cover and refrigerate for at least 2 hours (ideally 24+)
5. When ready to cook remove from the refrigerator around 1 hour before cooking to allow to warm through slightly, add some lemon juice if you like and mix through well
6. Turn your grill up to around 220 Celsius+ and line a tray with tin foil
7. Oil the surface of the tray, add your tikka meat and place under the grill for around 4 minutes or until the tops start to singe.
8. Remove from the heat, turn the pieces over and drizzle a little oil over the top of each piece and place back under the grill for another 4 minutes
9. Check a piece to ensure it’s completely cooked and you’re ready to use immediately or store in the fridge for up to 3 days or freeze as required